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基于凝的保存技术对食品质量产生影响:全面审查

Qingfang Ying¹, Shengnan Zhan¹, Haixia Yu²

¹Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China.

Critical reviews in food science and nutrition

|June 8, 2024

概括

基于凝的薄膜和防酸提供了有前途的食品保存解决方案. 这些凝技术提高了食品质量,并延长了各种产品的保质期.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学

背景情况:

凝是一种具有成本效益的生物聚合物,具有出色的薄膜形成特性,使其成为食品保存的潜在候选者.
目前的研究探讨了各种基于凝的保存技术,包括薄膜,涂层和防.

研究的目的:

提供对质保存技术近期进展的全面审查.
讨论这些技术的机制和有效性,以保护动物,水生,水果和蔬菜产品.

主要方法:

关于基于凝的食品保存方法的科学文献的综述.
对生物活性和智能凝膜的研究分析.
评价凝在防的作用.

主要成果:

生物活性和智能凝薄膜表现出抗菌,抗氧化,耐水和pH响应的特性.
响应pH的片可以通过颜色变化视觉显示食物的新鲜度.
凝及其水解剂作为有效的防片起作用,减少质量损失并延长冷食品的保质期.

结论:

基于凝的技术显示出改善食品质量和保质期的巨大潜力.
需要进一步的研究,以提高这些凝保存方法的商业适用性.

关键词:

凝是什么意思凝是什么意思可食用涂层是一种可食用的涂层.凝水解酸盐是一种凝液.保护效率保护效率保护效率智能电影智能电影是一款智能电影.

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